Rachael Ray Redux

This pie crust is AWESOME for fresh strawberry pie, or for a multitude of other pie recipes that contain sweet filling (apple, pumpkin, etc.). This recipe will make a top and bottom crust. Ingredients 2 1/2 cups all purpose flour 3/4 c + 2 tbsp butter, chop into very small pieces 1/4 c + 3 tbsp granulated sugar 1 large egg Instructions Cut butter into flour with fork or pastry cutter. Lightly mix in sugar and egg to get smooth dough. Put ball of dough into plastic wrap and chill in the fridge for 2 hours. You will want to follow the pie recipe's instructions for baking time/temp. If you are blind baking (baking the pie with no filling) you will want to preheat your oven to 425 degrees (put a cookie sheet in while preheating). Place the rolled out dough into the pie pan. You will want to add a piece of parchment paper and pie weights (I use a bag of kidney beans and fill it approximately 1/3 of the way up). Bake for 20 minutes. When done, remove crust from the oven, pull weights and parchment paper out of the pie shell. Prick the pie all over the bottom and the sides with a fork. Bake an additional 5-10 minutes, or until pale golden brown. Cool before filling.